Private Dining Menus

Starters

  • Roasted tomato and basil soup, basil oil and crème fraiche (g)
  • Chicken liver parfait, red onion marmalade, toasted ciabatta
  • Scottish smoked salmon mousse, pickled cucumber, frisee leaves, toasted rye bread
  • Smoked ham hock terrine, English mustard mayonnaise, carrot and cornichons, parmesan crisp (g)
  • Heritage tomato and mini buffalo mozzarella salad, fresh basil leaves, basil pesto and rocket (g)
  • Asparagus and brie tartlet, Pickled carrot and cucumber, peppercorn vinaigrette (v)

Intermediate courses (£3)

  • Lime and coconut shot
  • Gazpacho shot
  • Watermelon cup, balsamic reduction

Main courses

  • Roasted chicken supreme, potato and onion terrine, spinach and chantenay carrots, thyme jus (g)
  • Chargrilled pork ribeye, black pudding and potato press, savoy cabbage, crackling and cider jus
  • Pan fried fillets of sea bass, roast fennel and new potato hash, green beans, sorrel and white wine sauce (g)
  • Baked fillet of hake, herb crushed new potatoes, roasted courgette and aubergine, tomato and olive fondue (g)
  • Baked squash and potato gratin, gruyere cheese, wild mushroom fricassee, rocket (g)
  • Leek and mature cheddar wellington, Parmentier potatoes, wilted spinach and tomato pesto

Desserts

  • Lemon tart, fresh raspberries and raspberry sorbet
  • Banana and chocolate sponge, chocolate syrup and banana and butterscotch ice-cream
  • Salted caramel and chocolate roulade, chocolate crumb and salted caramel ice cream
  • Sticky toffee pudding, butterscotch sauce and vanilla ice cream
  • Iced rhubarb parfait, ginger biscuit crumb and pistachio
  • White chocolate and blackberry tart, blackberry syrup, lemon sorbet
  • Chocolate and coffee mousse, pickled strawberries and vanilla shortbread
  • Café du Monde coffee or Eilles loose leaf teas & infusions petits fours
  • Add cheese selection, grapes, celery and artisan crackers for £10 pp
  • Please note one starter, one main and one dessert can only be offered for the entire group. If you would like to offer a choice you will need to choose three starters, three mains and three desserts. Full menu choices will be required one week prior to the event

Supplemented Dishes

Starters

  • Parma ham, Galia and honeydew melon, Balsamic roasted figs (£2 supplement)(g)
  • Dressed Brixham white crab, brown crab mayonnaise, fennel and apple salad, pea shoots (£3 supplement)
  • Pan seared scallops, pea puree`, pancetta crisp (£6.00 supplement)

Main course

  • Fillet of Sacombe hill farm beef, truffle mash, baby vegetables, red wine jus (£8 supplement)
  • Salmon en croute, tender stem broccoli, parsley butter potatoes, chantenay carrots, prosecco butter sauce (£4 supplement)
  • Roasted duck breast, sweet potato dauphinoise, buttered seasonal vegetables, honey and red wine jus (£3 supplement)

Desserts

  • Dark chocolate and orange delice, orange gel, chocolate crumb, crème Chantilly (£2 supplement) (g)
  • Champagne and strawberry jelly, strawberry tuile and vanilla cream (£2 supplement)
  • Chocolate, hazelnut and vanilla bean brownie, chocolate glaze, hazelnut praline and vanilla ice-cream (£2 supplement)

Vegan Menu

Starters

  • Pea and mint soup, croutons
  • Roasted celeriac soup, root vegetable crisp, herb oil
  • Tarragon stuffed field mushroom, tomato and shallot vierge, rocket
  • Beetroot and orange carpaccio, candied walnuts and baby cress

Main courses

  • Grilled courgette, aubergine and red pepper stack, new potatoes, tomato coulis, basil oil
  • Pumpkin and lentil du Puy curry Basmati rice, poppadoms, mango chutney
  • Pea and broad bean risotto, pea shoots and herb oil

Desserts

  • Fresh fruit salad
  • Chocolate brownie. Chocolate syrup and raspberry sorbet
  • Coconut pannacotta Shortbread biscuit, fresh raspberries
For more information, please email bhevents@bealeshotels.co.uk
or call a member of our team on 01707 288 502.

Celebrating 250 years of Beales Ltd

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Celebrating 250 Years! Celebrating 250 Years!

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